Fondue Oriental Recipe
Ingredients
1/2 pound lean beef steak (filet or sirloin is best)
1/2 pound lean pork (loin or tenderloin)
1/2 pound veal (preferably from leg of veal and pounded thin)
6 veal kidneys (or lamb kidneys)
6 chicken livers
6 cups boiling beef bouillon
Directions
Trim meats of all fat, including the kidney.
Slice into very thin bite-size pieces.
If the meat is partially frozen it it easier to slice thinly.
But thoroughly defrost before cooking.
Prepare sauces.
Slice into very thin bite-size pieces.
If the meat is partially frozen it it easier to slice thinly.
But thoroughly defrost before cooking.
Prepare sauces.
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